I have converted this from a recipe I found in a magazine. I can't remember which magazine as I cut out the recipe.
It uses seeds instead of nuts to get that crunchy 'nutty' flavour.
Ingredients:
50g butter (sometimes I use oil if I want to go dairy free)
100g Raw or demarara sugar
70g golden syrup (or honey)
90g pepitas (pumpkin seeds)
90g sunflower kernals
25g sesame seeds
1 WeetBix, crumbled or 30g oatmeal (I dont buy WeetBix so I substitute with the oatmeal instead)
45g rolled oats
75g self raising flour
50g dried cranberries
Method:
Preheat oven to 170
oC. Line a 20cm square tin with baking paper, letting two ends overhang for handles. Place butter, sugar and golden syrup in the
and
at 60
oC for 3-4 min at Speed 2, or until sugar dissolves. Cool mixture for 5 min in the bowl. Add the remaining ingredients and mix well at reverse/Speed 2 for 20-30 seconds. Press mixture evenly into the prepared tin. Bake for 25 minutes until set and golden brown. Cool completely in the tin then lift onto a cutting board and cut into slices. Store air tight.
members' commentsJD - I had all the ingredients except dried cranberries Millipede so replaced them with goji berries which I found need to be pushed down into the slice before baking so as not to burn. It is a lovely slice, thanks so much for this recipe. Can't stop at one piece though.
CC - These are delicious and very moreish, thanks for the recipe Millipede. They looked exactly like Judy's picture except I did use cranberries.
Chookie - These are very yummy. Had some made by Judy. Can recommend them and will be making some. Thank you Judy and Millipede.
JD - I made this recipe for the 3rd time today and tried something different. Once I tipped the mixture into the tin, I used another piece of baking paper to press it down firmly then left that piece on top during the baking process, only removing it for the final 5 minutes. After it had cooled a bit in the tin, I upended it onto a bread board. The top was cold but the base was still a little warm so it was much easier to slice through that side with the result that the lines were much cleaner. The slice is not as crumbly to eat either.
This time I used a dried berry mix with sultanas and had bought the wrong oats so the flakes were much smaller (Uncle Toby's Quick oats instead of traditional) which may also have helped bind it together more than the larger flakes.
djinni373 - I think I'll add this one to favourites book. Great recipe Millipede, thank you.
caquince - was a winner with the family. Did not find it too crumbly - I used some baking paper over my palm to compress the slice as firmly as I could before baking and it appeared to work. Used some unsalted almonds in place of some sunflower seeds as I did not have enough. I was thinking that it was kind of a nutritious recipe but it is probably closer to cookies than anything else; it resembles Anzac biscuits! Yummy! Thanks for the recipe - will def make again!
cookie - I made this yesterday and pressed it down as Judy suggested. I also used 'instant oatmeal'. It is lovely. We found it a little sweet so next time I'll reduce the sugar. I cut it while it was still warm so it didn't crumble too much. I enjoyed eating the bits that fell off anyway.
Blissammy - I made these using the Tupperware T-bar set so they were pressed into muesli bar shape/size molds then tipped out onto the baking tray before going in the oven. They came out perfect & they are absolutely delicious! I think they are going to become a lunch box staple in this house! Love Love LOVE them!!
Karen-F - this recipe did not disappoint! I like that it uses seeds for 'crunch' making them perfect for school lunchboxes. Given the mix includes pepitas, sunflower kernels, sesame seeds and cranberries, the colours really 'pop'!!! I added chia seeds because I love them and used oatbran and GF flour as I prefer to cook wheat free. Thanks for sharing.
Bambi - love them. Will reduce sugar next time though.
